April 08, 2013

March Table Hopping 2013

When owner, John Milone, saw
that his home-based pizza delivery business was paying the bills, he knew it
was time to get a retail space. He found the perfect spot in the Westwood
neighborhood, just west of the Country Club Plaza. Johnny Jo’s makes 16” &
18” New York style pies and Stromboli from scratch, or you can just stop in for
a slice for only $3. You’ll see neighbors perched at the counter digging into a
slice, watching personable John, toss dough in the air and top each pizza with
red sauce made from San Marzano tomatoes and a
combination of mozzarella and provolone cheese. BY THE SLICE:
Start simple with a slice of cheese or
sausage pizza. Those are his two best sellers, one bite, and you’ll see
why.

Located in the Crossroads,
Brooklyn-born Victor Almo’s style of pizza is definitely straight out of New
York City. For a taste of the “212” right here in KC, try his lunch special and
get a salad, a slice and a drink for one low price. If you decide to just go
with a single slice, a one topping slice is only $2.85, or you can get a full
loaded slice for $4.85, which has everything on it. The atmosphere inside is
cozy, but he does get busy at lunch so you may want to call ahead to place your
order if you are short on time. BY THE
SLICE: Based on demand, Victor created a meataholic slice for $4.55 piled
high with pepperoni, ham, sausage and ground beef.

Although D’Bronx has four locations
across now, the original location on 39th Street is the one that
delivers that authentic NYC neighborhood deli feel. The pizza is giant floppy
slices that you must fold in half just to get them into your mouth. Owner, Don Foringer, is keeping a careful eye on his expansion strategy
not wanting to get too far away from the pizza and subs that made the original
location such a success. This pizza here is about the balance between the
sauce, cheese and the crispy cornmeal dusted crust. A cheese slice is $2.85 and a slice of D’Bronx Special, which is
“the works,” is $4.95. BY THE SLICE: Gotta get the pepperoni
when you are at D’Bronx and want a slice. Just do it.Grinders

Local sculptor and
colorful man about town, Stretch Rumaner, has built a Crossroads culinary &
entertainment empire, which he will soon be expanding to Lenexa with his
purchase of Stonewall Inn & Pizza. Giant New York style pizza with a thin
crust is what he is serving up, and you can customize your slice anyway you
want. A slice of cheese is $3.25 and you can doctor it up from there for .50
for each regular standard issue topping or .75 for each “fancy pants”
ingredient. Smoked salmon, capers and goat cheese are considered fancy here.
BY THE SLICE: In keeping with the
colorful nature of this place, and it’s owner, go for a pineapple, jalapeno and
mushroom pizza. Live a little.

Owner, Joe Addington, was
the bright mind that saw business potential of selling hot slices of pizza to
well-lubricated bar patrons inside one of the oldest and most well known
watering holes in Westport, Kelly’s Westport Inn. He started Joe’s Pizza by the
Slice in the back of the bar in 1997, then expanded into the small storefront
behind the bar, still keeping his original serving counter inside of Kelly’s.
They serve pizza by the slice, all day, every day until 3 am. This is not fancy
pizza, or NYC slice slices . . .this place just serves filling slices of pie.
Don’t forget to drizzle a little honey on your pizza “bones” for dessert. BY
THE SLICE: Get the combo pizza here, the crust is more substantial and can
hold up to all the toppings.